Eggplant and Red Pepper Dip
Instructions:
- 2 purple eggplants, about 1 pound each
- 1 garlic clove
- ¼ cup plain yogurt
- 1 large red bell pepper, cut open, seeds and ribs removed, and prepared for roasting
- 2 tablespoons chopped fresh basil
- Salt and freshly ground black pepper
- Baguette slices or toasted pita wedges, for serving
- Build a hot fire in a charcoal or gas grill. Place the eggplants and red pepper, skin side down, on the grill and cover.
- Red pepper: Grill, without turning, until the skin is blackened and blistered, about 8 minutes. Transfer to a plate and cool. Peel off and discard the skin.
- Eggplant: Grill, turning occasionally, until the eggplant skin is blackened on all sides and the eggplant collapses, about 20 minutes. Transfer to a plate and cool. Scrape the tender flesh from the skin into a bowl and discard the skin.
- With the machine running, drop the garlic through the feed tube of a food processor fitted with the metal chopping blade to finely chop the garlic. Add the eggplant flesh, red pepper, yogurt, and basil. Pulse until the mixture is coarsely chopped. Season with salt and pepper to taste. (The dip can be covered and refrigerated for up to 3 days.)
- Transfer to a serving bowl and serve with the bread.